Mexican Coconut Quick Bread Recipes
COCONUT BREAD II
I got this recipe from my mother-in-law. Even people who don't like coconut love this sweet, yummy bread.
Provided by JEMR2
Categories Bread Quick Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.
- Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 488.2 calories, Carbohydrate 60.2 g, Cholesterol 62.8 mg, Fat 25.3 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 8 g, Sodium 212.6 mg, Sugar 35.1 g
COCONUT BREAD
I've received many requests for this recipe. It's easy to make and just a little different from other quick breads I've tried.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.
Nutrition Facts :
RASPBERRY AND COCONUT BREAKFAST LOAF
This deliciously sweet loaf is perfect to grab and go for breakfast, but works as well for an easy summer dessert, and it's gluten free and grain free to boot.
Provided by Alice Liveing
Categories HarperCollins Bread Cake Wheat/Gluten-Free Breakfast Brunch Dessert Raspberry Coconut Almond Honey
Yield Makes 1 (1-lb.) loaf
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 450g (1lb.) loaf tin. Blitz the almonds in a food processor to a flour-like consistency (if you are using ground almonds, skip this step).
- In a mixing bowl, mix together the ground almonds, desiccated coconut, lemon zest and baking powder with a pinch of sea salt.
- In another bowl, whisk the eggs until fully combined, then add the honey. Add the wet mixture to the dry mixture, then gently fold in the raspberries. Carefully pour the mixture into the lined tin, gently pressing in the extra raspberries. Bake in the hot oven for 50 to 60 minutes, until cooked through and a knife inserted comes out clean, covering with foil for the final 20 minutes.
- Brush with honey and sprinkle with the extra desiccated coconut. Transfer to a wire rack to cool, then slice and serve.
SOUR CREAM COCONUT QUICK BREAD
Make and share this Sour Cream Coconut Quick Bread recipe from Food.com.
Provided by Marie
Categories Quick Breads
Time 1h5m
Yield 1 loaf bread
Number Of Ingredients 9
Steps:
- Cream together butter and sugar.
- Beat in eggs and coconut extract.
- Mix in sour cream, then add coconut and mix well.
- Stir flour, baking powder and baking soda together and add to batter and mix well.
- Place batter into greased loaf pan and bake at 350° for 45 to 50 minutes or until done.
Nutrition Facts : Calories 3669.3, Fat 204.4, SaturatedFat 137, Cholesterol 735.6, Sodium 2796.9, Carbohydrate 419.6, Fiber 20.6, Sugar 215, Protein 50
QUICK COCONUT BREAD
An easy bread, likened in flavour to putting a straw in a coconut! Of course, using fresh coconut to grate and make the coconut milk is devine if you have the time. (Note that you need to prepare coconut milk from the coconut meat, not just use what is poured from the coconut.) You might wish to top this with a lime glaze. From Sundays at Moosewood.
Provided by Katzen
Categories Quick Breads
Time 55m
Yield 2 loaves, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Sift dry ingredients into mixing bowl. Blend in egg, milk, butter, and vanilla.
- Mix in the grated coconut and the currants or raisins, if used.
- Turn out onto a floured board and knead slightly. Shape into two loaves and pat into two buttered medium loaf pans.
- Bake for 40 to 45 minutes, until a toothpick in the centre comes out clean.
Nutrition Facts : Calories 818, Fat 55.9, SaturatedFat 45.8, Cholesterol 56.9, Sodium 294.7, Carbohydrate 72.9, Fiber 11.8, Sugar 15.1, Protein 12.3
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